Bleeeuuuurrrrrrrgh!!! Begone with your foul talk of marmite and black pudding!
And Spogga, don’t make me get violent, 'cos I’ll kick your ass…
Black pudding with a liberal smearing of marmite…delish!!!
Come on then, let’s see what you can do Jenny 
Alright you, outside, NOW!
blink
blink
scurries off to find a British-American dictionary
Ahh, I see the source of yor discomfort and incomprehension, MixieArmadillo; I spelled sauce incorrectly on the fourth line.
Sorry about that.
Now do you get it?
CURLY CHICK: On the other hand it could have been butty which I don’t think our American cousins understand and then again it could have been SACRILEGE
muffaletta from Central Grocery…
Oh hell yes! The BEST DAMN SANDWICH IN THE WHOLE WORLD!!! Hmmmmm… Let’s see: flight time to New Orleans from Charlotte minus crossing into the Central Time Zone, plus 75 minutes round trip in the taxi… OK, I’m outta here!!
A Peanut Butter and Icy Cold Cool Whip Sandwhich on any kind of bread except wheat!
A Mexican style cheesesteak sandwhich.
Marinated Fajita Meat, Onions, Bell Peppers, Hot Peppers, all held together with lots of gooey cheese and Chipotle Mayo on top of a good heavy foot-long piece of bread.
Made by someone else?
The Atomic Submarine from:
The Submarine Center
820 Ulloa & West Portal Av
Parkside, West Portal
San Francisco
415.564.1455
Quizno’s barely holds a candle to this place which has been doing it for-fricking-evah! The Atomic submarine has corned beef, pastrami, turkey and melted cheese on a toasted French roll slathered with Mayo, mustard, their own oil and vinegar dressing. the flavor comes off almost like some sort of gyros. It is beyond proper description.
There is a little sandwich shop near my house called “Just Great Sandwiches” that knows how to make my favorite of all. It was taught to me by a young lady at the Laurel Delicatessen in Novato, California when I worked next door at Tegal Corporation. Here is the set of ingredients:
[ul][li]Dark Rye (nothing else is the same)[/li][li]Rare Roast Beef[/li][li]White Meat Turkey[/li][li]American or Cheddar Cheese[/li][li]Lettuce[/li][li]Tomato[/li][li]Onion (light)[/li][li]Horseradish (light)[/li][li]Heavy Mayo[/li][li]Heavy Mustard[/ul][/li]Pepperoncinis and some potato chips on the side. We’re talking major taste bud orgasm here. In a pinch, you can use the marbled rye, but light rye and other breads just don’t cut it. Same goes for the cheese, stick to the recipe. Very rare roast beef is preferable to overcooked.
People may also wish to try this phenomenal little wonder. It was taught to me by a scullery worker named Oscar at a place I was cheffing.
Mexican Steak Sandwich
Small piece of tri-tip (hammered into submission)
Garlic, onion and oregano powder, plus salt and white pepper
Cheddar cheese
Avocado slices
Thin onion slices
Lettuce
Tomato
Mustard
(no Mayo)
Hammer out the piece of tri-tip, dust with the powdered spices and salt to taste. Grill the meat until crispy on the outside and still rare inside. Melt cheese on top of it while grilling.
Layer into sandwich with all other ingredients. No Mayo is needed for this south-of-the-border wonder. It is one of the best new sandwiches I have tried in many, many years.
The Corner Deli in Williamsburg, VA (Across the street from the William & Mary campus) has something called the Hot Holly: Roast Beef, Turkey and Bacon, hot, with mayo and (I think) Provolone. Competing sub shops try to duplicate it, without success.
The White Spot in Charlottesville, VA (near the University of Virginia grounds) offers a burger called the Gusburger. Basically, a cheeseburger with the works–and a fried egg. Goes great with home fries, pinto beans and a large coke.
The famous Parkway Deli in Silver Spring, MD (This place is literally a block from the northernmost tip of DC) has many wonderful sandwiches–the Delight and the Meal in Itself are both wonderful-- but my favorite has to be the Deli Twins, a small hot corned beef and a small hot pastrami on rolls, with tomato and lettuce. Apply brown mustard to taste. Yum!
Vietnamese delis–there are a bunch in Northern Virginia, my favorite is Ba-Le in Springfield at the old Hechinger Plaza–have wonderful sandwiches with a shmear of meat, pickled veggies and some unidentifiable (but wonderful) spiced spread. These sandwiches, delicious in their own right, are $2-2.50, cheaper than a Big Mac and are the most bang for the buck of any deli subs I’ve ever eaten. Highly recommended.
My favorite sandwich consists of only cream cheese and white bread. The bread though is the key. It must be lightly toasted so that it has just begun to brown on the outside, but is still soft on the inside. Nothing quite like the simplicity of the warm lightly toasted white bread with cool cream cheese. Mmmmmmm.
Krokodil, thanks for mentioning the Vietnamese sandwiches. The dried pork or chicken makes for an amazingly nutritious and extremely cheap sandwich. There are places here in Silicon Valley that charge less than $2.[sup]00[/sup] for a sandwich. Satisfying and economical is a difficult combination to beat.
Didn’t read the thread, but…
A corned beef on rye from the Carnegie Deli in NYC.
One of my favorites as well. I’ve been to New Orleans four times, always with different groups of friends, and I always insist on bringing everyone to the Central Grocery Store for muffalettas. Nobody ever believes how good or how big they are.
Other sandwiches I love:
Hamburgers from Fuddrucker’s with EVERYTHING (the “Louburger”)
Reuben
Pastrami, corned beef, or chopped liver on rye with mustard
Philly cheesesteak
Lox, cream cheese, slice of onion, slice of tomato on a toasted bagel
Pulled pork shoulder slathered with smoky-sweet BBQ sauce, grilled onions, and cole slaw on garlic bread
Fried oyster and shrimp (combo) po’boy
Hot Italian sausage on a hoagie roll with fried onions and peppers
Anything involving pepperoni or genoa salami!
The McDonald’s Filet O’Fish!
I also love turkey subs from Quiznos and Subway.
Except maybe a Philadelphia hoagie. 
I’m torn between leftover Thanksgiving turkey on thick white bread, with mayo, stuffing, cranberry sauce, and maybe some cream cheese or horseradish.
AND
Sliced, roasted chicken breast, fresh heirloom tomatoes, red onion, alfalfa sprouts, cucumber, bacon, avacado on a dark rye with either mayo and a little salt and pepper, or creamy Italian dressing.
One’s more November, one’s more July.
Best Luxe Beach sandwich: 1 large fresh croissant spread with warm brie, prosciutto and capers. Simple heaven.
Best Autumn Comfort sandwich with crisp wine and pear: sourdough bread spread with roasted garlic and warm brie.
Mmmmmm…sammitches…